Ostrich Meat is tender, lower in cholesterol than even chicken, low in calories, low in saturated fats, and it boasts on average only a 0,5% fat and 21% protein content.

These proven qualities makes ostrich meat the ideal meat for today’s global trend towards lighter cooking and healthier eating.

Key Characteristics

From a nutritional point of view ostrich meat has a much lower fat count than chicken, beef, lamb or pork. Its distinct, subtle taste and versatility makes it sought after by hoteliers, restaurateurs, home cooks and caterers around the globe.

Products

 

The prime cuts, most of which find their way onto international markets, are fillet and steak.

An ostrich fillet braaied outdoors is a South African speciality. Unlike most game, ostrich steaks and fillets are known for their buttery tenderness, without requiring any tenderising prior to cooking.

A wide variety of additional ostrich products are also available.

Culinary Uses

 

The prime cuts, fillet and steak, are versatile favourites for tasty roast dishes, delicious grills and superb schnitzels. Neck (for hearty stews and soups) and goulash (for stews, stirfry dishes or tacos) are increasing in popularity, as is ostrich liver from which a delectable pâté can be made.

Preparation Tips

• Ostrich meat can be prepared in many ways and with a variety of cooking methods. It can be grilled, smoked, stewed, braised, fried, roasted or skewered, served by itself or with a sauce and as hors d’oeuvres, canapés, appetisers, entrées or main courses.

• Ostrich is best served rare to medium rare!

• The ostrich is a flightless bird and has a flat breast bone which makes it unable to fly. Therefore, it does not have a large breast or wing muscles like most conventional poultry. The meat from the ostrich comes from the thigh, leg and back.

• Ostrich fillet (fan, inside strip, outside strip, top loin and tenderloin) and sirloin (top and round) come from the thigh area. The most tender cut is the fillet. Roast and ground meat come from the leg muscles.

Cooking Ostrich

• Ostrich meat contains little fat, therefore it does cook differently than beef.

• Tender cuts should be grilled, broiled or fired.

• For best taste, the meat should not be cooked more than a medium doneness, 60–70°C (140°F–158°F) on a meat thermometer.

• A moist heat cooking method is suggested for those that prefer meat that is well done, because of the lack of fat the meat will be dry and tough.

• Less tender cuts (such as the drum) should be prepared using a moist cooking method such as roasting.

• Ostrich works very well with recipes that call for cooking meats with vegetables.

• Most cuts of ostrich will cook in a little less time than a similar size cut of beef, and lesser quantities of spices are needed for the same flavour.

Recipes